Abstract:

Pseudomonas was found to be the dominant bacteria of fresh-cut cress during storage when microflora analysis
of cress was performed using selective medium. Fresh-cut cress was packaged in sealed bags and then stored for 8 d at 22 ℃
and the number of Pseudomonas reached 106 CFU/g. The results showed that low temperature storage inhibited the growth
and reproduction of Pseudomonas. A modified Gompertz model could fit effectively the dynamic changes of Pseudomonas
count at 4 and 22 ℃. The deviation factor and accurate factor showed that the model was effective. The dynamic changes of
chlorophyll and lignin in fresh-cut cress during storage for 3 day at low temperature followed by at room temperature (22 ±
1) ℃ could be fitted to a first-order kinetic model. The shelf-life of fresh-cut cress can be predicted according to the growth
rate of spoilage bacteria in actual application.

Key words: fresh-cut cress, storage, microorganism, shelf-life